Every night Lindsay and I have a familiar conversation.
"What do you want to do for dinner?"
My answer is inevitable the same.
"Just something simple with lot's of veggies."
if there was a take-away store within range that could solve that simple request they'd get our business three or four times a week. Unfortunately it's near impossible to get a fresh, sincerely healthy meal in our hood. That means our kitchen and dishwasher get a nightly workout. Something that I'm sure our cells are grateful for.
For inspiration I normally go to Pinterest and type in "vegetarian meals" and go for a spin. There's no shortage of ideas.
But Are You Guys Vegetarian?
Nope. I love meat. But the more I read, the more convinced I am that animal protein needs to be minimised. Not only for the planet's benefit, but for fine. Red meat is cancerous. Salmon is often factory farmed and lacking nutrients. And last week I bought "free range" breast fillets that were the same size as my thighs. That chicken must have been the size of Big Bird. How natural.
So I try to make meals with veggies and without meat. I don't enjoy tofu either so it can get tricky when your used to eating meat twice a day for 25 years. But you'd be surprised the amount of options. This pad thai is one of many winners out there.
Time For Time
Who doesn't love a pad thai? This recipe leaves out the usual proteins but you won't miss them. Of course, you can add chicken or tofu if you like but I recommend you go without. A good pad thai just has those peanut and lime flavours.
Veggie Pad Thai Recipe
- Makes 3 servings
- Takes 30 minutes
- Broccoli - 3 heads
- Red capsicum (peppers) - 2
- Carrots - 2, peeled and shredded
- Chopped peanuts - 50g (you buy them chopped or do yourself)
- Spring onion (green onion) - handful
- Bean sprouts - 1/2 cup
- Coriander (cilantro)- small bunch
- Red chilli - 1, diced fine
- Garlic - 3 cloves, diced fine
- Brown onion - 1
- Olive oil - 2 tablespoons
- Lime - 2
- Maple syrup - 4 tablespoons
- Tamari (GF soy sauce) - 3 tablespoons
- Fish sauce or vegan fish sauce - 3 tablespoons
- Peanut butter - 2 tablespoons
- Wide rice noodles - 300g
- Chop your broccoli into small trees, rinse them and steam them
- Chop the capsicum into small pieces and steam for half as long as the broccoli
- In a large pan on medium to high heat, add olive oil and brown onion and put the lid on
- Peel and shred carrot, and dice garlic and chilli
- After about three minutes, when onion starts to brown, take the lid off and add carrot, garlic and red chilli
- Once the onion is brown and garlic golden turn the heat down to a simmer and add your broccoli and capsicum, add a generous dose of salt and pepper, and put the lid back on
- Cook noodles as per instructions
- In a small bowl, add your tamari, fish sauce and peanut butter, whisking so the peanut butter thins out
- Juice one of your limes into the sauce bowl, as well as maple syrup, stir aggressively
- If your pan has enough room for all the noodles then you can toss them through there; alternatively, put the noodles in a huge salad bowl and add the sauce and veggie mix through that way
- Add crushed peanuts and stir
- Serve into bowls
- Add chopped spring onion, bean sprouts and coriander on top with a 1/4 of a fresh lime
image credit: Pinch of Yum